Citrus Marinated Olives Recipes

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CITRUS MARINATED OLIVES



Citrus Marinated Olives image

Provided by Alton Brown

Categories     appetizer

Time P1DT15m

Yield about 1 pound olives (about 3 1/2 cups)

Number Of Ingredients 8

1 pound large green olives with pits, drained and rinsed
1 clove garlic, minced
1/2 cup extra-virgin olive oil
1 tablespoon red wine vinegar
Zest and juice of 1 lemon
1/2 teaspoon red pepper flakes
1/2 teaspoon dried tarragon
1/4 teaspoon curry powder

Steps:

  • Cover the olives in cool water; soak for at least 5 minutes or up to 5 hours.
  • In a 1- to 1 1/2-quart container, combine all the remaining ingredients. Add the olives and stir or shake to combine. Make sure the olives are submerged in the marinade. Let sit in a cool, dry place for 1 day. Refrigerate for 1 or 2 days before serving.

CITRUS & FENNEL MARINATED OLIVES



Citrus & fennel marinated olives image

This simple tapas dish can be made well in advance - the longer they are left, the more flavour the olives will absorb

Provided by Lizzie Harris

Categories     Buffet, Canapes, Snack, Starter

Time 15m

Yield Serves 4 as a snack

Number Of Ingredients 8

½ tsp heaped fennel seeds
pared zest 0.5 orange (use a vegetable peeler to get long strips)
pared zest 0.5 lemon
2 bay leaves
3 rosemary sprigs
3 medium dried red chillies , halved, deseeded and roughly chopped
250g drained mixed olives
50ml olive oil

Steps:

  • Heat a large dry pan, add the fennel seeds and cook for 1-2 mins until fragrant. Add the citrus zests, bay leaves, rosemary and chillies, then cook for 30 secs more. Tip in the olives and add the olive oil. Mix well and cook for 1-2 mins, then turn off the heat and leave to cool in the pan before serving. Will keep in a plastic container in the fridge for up to 1 week - bring to room temperature before eating.

Nutrition Facts : Calories 193 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 1.2 milligram of sodium

CITRUS MARINATED OLIVES



Citrus Marinated Olives image

This is great as an appetizer or to take along on a picnic, the flavors really meld together well. The green olives really shine with the citrus flavor, so I use 2 cups green olives and 1 cup Kalamata olives. I double the garlic, orange peel and add 1 Tablespoon fresh thyme. The cooking time is the marinading time. This is adpated from Bon Appetit magazine, July 2000.

Provided by Scoutie

Categories     Vegetable

Time P1DT15m

Yield 3 cups

Number Of Ingredients 11

1 1/2 cups kalamata olives or 1 1/2 cups other brine-cured black olives
1 1/2 cups cracked green olives in brine
1 cup olive oil
1/8 cup chopped fresh cilantro
1/4 cup fresh lemon juice
1/4 cup orange juice
6 large garlic cloves, thinly sliced
3 tablespoons chopped fresh parsley
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
1/2 teaspoon dry crushed red pepper

Steps:

  • Combine all ingredients in large heavy-duty resealable plastic bag.
  • Shake bag to blend ingredients.
  • Refrigerate at least 1 day and up to 3 days, turning bag occasionally. Transfer olives and some marinade to bowl.
  • Let stand 1 hour at room temperature before serving.

CITRUS-MARINATED OLIVES



Citrus-Marinated Olives image

Provided by Miriam Chandler

Categories     Olive     Marinate     No-Cook     Picnic     Lemon     Orange     Summer     Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 11

1 1/2 cups Kalamata olives or other brine-cured black olives
1 1/2 cups cracked brine-cured green olives
1 cup olive oil
1/4 cup chopped fresh cilantro
1/4 cup fresh lemon juice
1/4 cup orange juice
6 large garlic cloves, thinly sliced
3 tablespoons chopped fresh parsley
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
1/2 teaspoon dried crushed red pepper

Steps:

  • Combine all ingredients in large heavy-duty resealable plastic bag. Shake bag to blend ingredients. Refrigerate at least 1 day and up to 3 days, turning bag occasionally. Transfer olives and some marinade to bowl. Let stand 1 hour at room temperature before serving.

CITRUS SPICED OLIVES



Citrus Spiced Olives image

Lemon, lime and orange bring a burst of sunny citrus flavor to marinated olives that are great for nibbling on at holiday buffets. You can even blend the olives and spread the mixture onto baguette slices.-Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 4 cups.

Number Of Ingredients 8

1/2 cup white wine
1/4 cup canola oil
3 tablespoons salt-free seasoning blend
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons each grated orange, lemon and lime zest
3 tablespoons each orange, lemon and lime juices
4 cups mixed pitted olives

Steps:

  • In a large bowl, combine the first 5 ingredients. Add citrus zest and juices; whisk until blended. Add olives and toss to coat. Refrigerate, covered, at least 4 hours before serving.

Nutrition Facts : Calories 74 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 248mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.

MARINATED OLIVES



Marinated Olives image

For an easy holiday party appetizer, jazz up assorted olives with citrus slices and fresh herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

2 cups assorted unpitted olives, rinsed and drained
3/4 cup extra-virgin olive oil
3 thin orange slices
3 thin lemon slices
2 sprigs fresh thyme or rosemary
Red pepper flakes

Steps:

  • In a medium saucepan, combine olives, olive oil, orange slices, lemon slices, and fresh thyme. Season to taste with red-pepper flakes. Bring to a simmer and cook, stirring occasionally, 5 minutes. With a slotted spoon, transfer olives, fruit, and herbs to a serving dish; reserve oil for another use.

Nutrition Facts : Calories 87 g, Fat 8 g, Fiber 1 g

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